Spicy Cajun Pasta with Chicken and Andouille Sausage

Spicy Cajun Pasta with Chicken and Andouille Sausage


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This dish is not only beautiful to look at but tasty too. The fresh tomatoes and parsley add color and a crisp flavor that balances out the spiciness of the sausage and pasta sauce.

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Chicago, IL

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 box of penne pasta
  • 1 cup of brown mushrooms, halved
  • ½ cup of cherry tomatoes, halved
  • 1 link of smoked andouille sausage, cut into ½ inch rings
  • 2 chicken breasts, cubed
  • Parsley, chopped
  • 2 garlic cloves, minced
  • ½ small onion, finely diced
  • 1 cup of white wine
  • 1 cup of heavy cream
  • ½ cup of chicken broth
  • ¼ cup of asiago cheese
  • ¼ cup of Parmesan cheese
  • ¼ cup of Romano cheese
  • 1 tablespoon of tomato paste
  • 1 tablespoon of olive oil
  • ½ teaspoon of cayenne
  • ½ teaspoon of paprika
  • Salt and pepper, to taste

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For the pasta:
Begin by cooking the penne pasta as it is described on the package. As the penne pasta cooks, heat a separate skillet on medium heat and coat with 1 tablespoon of olive oil. Sautee the meat for 5 to 8 minutes, or until the chicken is fully cooked. When meat is browned, add mushrooms and tomatoes for an additional three minutes. Drain the penne pasta, return to pot and mix with the Creamy Cajun Pasta Sauce, meat and vegetables until well combined. Garnish with fresh parsley.

For the sauce:
First, heat oil in a large saucepan and sauté minced garlic and onion for two minutes. Add white wine and chicken broth and let cook for an additional two minutes. Next, stir in the heavy cream, cheeses, tomato paste, cayenne, and paprika until thick and smooth. This is best enjoyed with pasta.

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